Refreshing yoghurt and cheese dip with spearmint

We call it a "salad" but actually it is a dip/spread which you can serve along with breadsticks or toast bread or to serve next to various grilled and BBQ meat and poultry

From "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):
150gr. Greek strained yoghurt
100gr. feta cheese, in one piece
150gr. anthotyro cheese, crumbled
2 tbsp of olive oil
4-5 fresh spearmint leaves
1 clove of garlic
1 tbsp of lemon juice
black pepper

Method:
Leave the feta cheese in a bowl with cold water for about 1 hour to discard most of its saltiness. Dry with kitchen paper.

Crumble the feta and put along with the anthotyro in a bowl. Coarsely mash the cheeses with a fork. Add the yoghurt and thoroughly stir until the ingredients are well blended.

Gradually add in the bowl the oil and you keep stirring until the oil is absorbed by the rest of the ingredients.

Wash, dry and finely chop the spearmint leaves. Peel the garlic and put in a mortar along with the spearmint and mash with the pestle. Add the lemon juice and the pepper and stir well to blend the ingredients.

Add this mixture into the bowl with the yoghurt and the cheeses and thoroughly stir until all the ingredients are well blended.

Cover the bowl with cling film and leave in the fridge until it is needed.